Subj : Chile 4395 To : All From : Dave Drum Date : Sat Oct 26 2013 06:56:42 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rigatoni w/Gypsy Peppers & Feta Cheese Categories: Pasta, Cheese, Vegetables, Chilies, Wine Yield: 5 Servings 2 tb Extra virgin olive oil 1 lg Onion; coarse sliced 2 cl Garlic; peeled 4 Red Gypsy peppers; seeded, - sliced +=OR=+ 3 Red bell peppers; seeded, - sliced 1 Fresh red jalapeno; seeded, - chopped +=OR=+ 1/2 ts Red chile flakes Kosher salt & ground pepper 1 lb Rigatoni pasta or penne - rigate 1/4 c Dry white or red wine 1/4 c Half-and-half 1/3 c Crumbled feta cheese Chopped fresh parsley To speed things along, get the water boiling and the onions and garlic cooking while you seed and slice the peppers. Bring a large pot of salted water to boil for the pasta. Heat olive oil in a large skillet over medium heat. Add the onions and whole garlic cloves and saute until onions are browned and very tender, about 12 minutes, stirring occasionally. Add the Gypsy and jalapeno peppers. Season with salt and pepper, cover and reduce heat to medium-low. Cook until the peppers are very tender, 10 minutes, stirring once or twice. Start cooking the pasta according to package directions right before the peppers are done. Save 1/2 cup of the cooking water when draining. Add the wine to the vegetables and deglaze the pan. Bring to a simmer and cook for 2 minutes to reduce slightly. Stir in the half-and-half and feta cheese, and cook over low for about 1 minute. Add half of the reserved pasta-cooking water. Puree the sauce in a blender or food processor until just slightly chunky. Season to taste with salt and pepper, then stir into the pasta with the remaining pasta cooking water. Serve immediately garnished with the parsley. Serves 4-6 URL: http://sfgate.com MM Format by Dave Drum - 22 October 2009 Uncle Dirty Dave's Archives MMMMM .... The supreme irony of life is that hardly anyone gets out of it alive - RAH --- BBBS/Li6 v4.10 Dada-1 * Origin: Prism bbs (1:261/38) .